I’d seen this recipe at 101 Cookbooks before, but didn’t bite – I’m not overly fond of fruit-flavored soups. Maybe this time the title caught my eye because I was planning to stop by an Armenian Festival later in the day.
It turned out to be a fortunate ‘impulse cook’. Armed with a bag of red lentils and amazing Turkish apricots (both from Whole Foods’ bulk aisle) I whipped up a batch. The flavor is complex and like nothing I’ve tasted before.
Some things I might do differently next time: halve the recipe (it made approximately 12 cups, a bit hefty for my apartment-sized fridge), use a tad less cumin, spice it up with a bit of hot sauce, maybe add more water for a thinner soup (though simply adding water while reheating does save fridge space). Oh, and maybe have people over for soup?
If you didn’t catch my link above, you can get the recipe here.